:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/en/recipe/9Ye4WuUPBD5flqiZ1ePR/f6d9083fc387970b39ae6ef14bcf88.jpeg "Zucchini Gingerbread")
Ingredients
Ingredients
- 220 g grated zucchini
- 300 g Semi-coarse flour
- 100 ml oil
- 3 Eggs
- 100 ml milk
- 1 bal Gingerbread baking powder
- 2 spoons Cane sugar
- 1 spoon cinnamon
- 3 spoons Load the cargo
Glaze
- damson cheese
- damson cheese
- grated coconut
- chocolate
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Directions
For baking, I used a round mold with a diameter of 22cm.
We clean the pumpkin and grate it finely, add eggs, milk, and oil, and whisk it together.
We add flour, baking powder, cinnamon, sugar, and carob and mix again.
We often pour the mixture into a form lined with paper and put it in a preheated oven.
Bake at 180 degrees for 30-35 minutes.
We take it out, let it cool.
Spread with jam and sprinkle with coconut.
Enjoy your meal!
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minipapkaciZucchini Gingerbread
For baking, I used a round mold with a diameter of 22cm.
We clean the pumpkin and grate it finely, add eggs, milk, and oil, and whisk it together.
We add flour, baking powder, cinnamon, sugar, and carob and mix again.
We often pour the mixture into a form lined with paper and put it in a preheated oven.
Bake at 180 degrees for 30-35 minutes.
We take it out, let it cool.
Spread with jam and sprinkle with coconut.
Enjoy your meal!
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